I figured it was time to make Harry Lentil and Red Veggie Puree and see if he liked it. And I am pleased to say, despite the snotty nose and feral cold he is suffering at the moment, he ate it all. He even made Mmmm noises, and got upset when I stopped feeding to take the photo. It seems this carnivore is full of surprises…
…or he just can’t taste it properly.
Lentil and Red Veggie Puree
A smooth, nutritious puree made with lentils and red vegetables. Packed with protein and vitamins, it’s gentle on babies’ tummies and easy to digest.
4
servings10
minutes20
minutes100
kcal30
minutesKeep the screen of your device on
Ingredients
1 cup Leek -(or onion) sliced finely
0.5 small Red Capsicum
4 tbsp Water
1 number Tomatoes-chopped
0.75 number Organic lentils-tin, drained
0.5 number Sweet potatoes-peeled, diced
1 cup Vegetable stock
Directions
- Heat the water in a large saucepan.
- Saute the leek and red capsicum for 5 minutes.
- Add the sweet potato, tomato, lentils and stock, cover and leave for 15 minutes or until sweet potato is soft.
- Puree until you have desired consistency and freeze in small portions.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…